Roasted Vegetable and Feta Quinoa Salad

Serves 4

This is a more substantial salad that provides a spicy smoky hit from the dressing. It makes a good lunch served with some flat breads or some fried halloumi (use the method in my recipe here).

The dressing makes enough for two salads (so by all means halve the quantities) but it will keep in the fridge in a jar for a week or two.

It’s quite convenient to use left over roasted vegetables in this dish; I made a big batch the day before and then kept back the amount I needed for the salad. I used a mix of pepper, red onion, butternut squash, tomatoes, cauliflower, courgette and aubergine, all cut into roughly one inch pieces, tossed in oil and some seasoning, and roasted for 30-40 minutes at 190c.

• Ingredients:

• For the salad:
• 200g mixed roasted vegetables
• 120g quinoa (I used a mixed variety)
• 100g feta, cubed
• 50g mixed salad leaves
• 3 sprigs of mint, leaves chopped or torn

• For the dressing:
• 6 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 tbsp pomegranate molasses
• 2 heaped tsp harissa paste

Step 1: Put all the dressing ingredients in a jar (with a lid) and shake until combined, or whisk in a bowl.

Step 2: Place the salad ingredients in a large bowl and toss. When ready to serve, drizzle over half of the dressing and toss again.